Smoky and bold with Spanish flair. Fun fact: Spanish chorizo is cured (ready-to-eat), not raw like Mexican chorizo—don't confuse them! The paprika-rich cured sausage releases flavorful oil when heated. Manchego cheese adds authentic Spanish nuttiness, but mozzarella works as substitute.
Ingredients
Preparation
- 1
Use cured, ready-to-eat Spanish chorizo sliced thin. Roast bell pepper and drain olives.
- 2
Spread the measured amount of tomato sauce on the stretched dough, leaving a free rim.
- 3
Spread measured Manchego, mozzarella, Spanish chorizo, bell pepper, and black olives evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Slice and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
